Indulging in the luxurious flavors of seafood is one of life’s greatest pleasures, and nothing epitomizes this more than a warm bowl of Lobster & Seared Scallop Chowder. With rich, creamy textures and indulgent chunks of succulent lobster and perfectly seared scallops, this chowder celebrates the ocean’s bounty. Whether you’re hosting a cozy dinner or wanting to impress your guests on a special occasion, this dish elevates any meal into an unforgettable experience.
Why You’ll Love This Dish
There are countless reasons to whip up a batch of Lobster & Seared Scallop Chowder. Firstly, it marries the sweetness of lobster with the depth of scallops, resulting in a satisfying and gourmet dish that feels special, yet is achievable in your own kitchen. This chowder is perfect for chilly evenings, romantic date nights, or a celebratory gathering with friends or family.
"Absolutely delightful! The chowder was rich and creamy, but the flavors of the seafood shone through beautifully. A true crowd-pleaser!" – Sarah J.
The Cooking Process Explained
Creating Lobster & Seared Scallop Chowder is simpler than you might think. In just five steps, you’ll go from fresh ingredients to a steaming bowl of mouthwatering goodness. Get ready to sear those scallops, sauté aromatic vegetables, simmer potatoes, mix in cream, and serve up a delicious chowder that will leave everyone asking for more.
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What You’ll Need
- 6 large sea scallops (patted dry)
- 1 cup cooked lobster meat (chunks or claws)
- 2 tbsp butter (divided)
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups peeled and cubed Yukon gold potatoes
- 2 ½ cups seafood stock (or chicken stock)
- 1 cup heavy cream
- ½ cup whole milk
- ½ tsp smoked paprika
- Salt & cracked pepper to taste
- Fresh parsley for garnish
Note: For a lighter version, consider substituting half-and-half for the heavy cream, or use a mix of chicken and vegetable stock for a different flavor profile.
Directions to Follow
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Sear the Scallops: In a skillet, heat the olive oil and 1 tbsp of butter over medium-high heat. Carefully add the scallops and sear for 2–3 minutes on each side until a golden crust forms. Remove from heat and set aside.
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Sauté Aromatics: In a large pot, melt the remaining 1 tbsp of butter. Add the diced onion and minced garlic, sautéing until fragrant and soft.
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Simmer the Potatoes: Toss in the cubed Yukon gold potatoes, followed by the seafood stock. Allow the mixture to simmer for 10–15 minutes until the potatoes are fork-tender.
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Make It Creamy: Stir in the heavy cream, whole milk, smoked paprika, salt, and pepper. Gently fold in the lobster chunks, cooking for an additional 2–3 minutes to warm through.
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Top & Serve: Ladle the chowder into bowls, elegantly topping each with the seared scallops. Garnish with fresh parsley and serve hot.
Best Ways to Enjoy It
Serving Lobster & Seared Scallop Chowder is an opportunity for creativity. Present it in rustic bread bowls for a fun, edible container or serve it alongside a fresh, tangy side salad. A crisp white wine, such as a Sauvignon Blanc, pairs wonderfully, enhancing the seafood flavors. For a touch of luxury, consider a dollop of crème fraîche on top just before serving.
How to Store & Freeze
Leftovers deserve proper care! Store your chowder in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop to prevent the cream from curdling. If you’re looking to freeze it, be aware that dairy-based chowders can change in texture. It’s best to freeze the soup without cream, then add the cream when reheating to maintain the best quality.
Helpful Cooking Tips
To ensure your chowder comes out perfectly every time, here are some quick tips:
- Use fresh, high-quality seafood for the best flavor.
- Pat the scallops dry before cooking to achieve a beautiful sear.
- Don’t rush the sautéing process; properly cooked aromatics lay a flavorful foundation.
Creative Twists
Thinking of adding your own flair to this classic? Consider experimenting with different seafood like shrimp or crab, or even adding diced bacon for a smoky twist. If you’re looking for a lighter chowder, incorporate zucchini or spinach for added veggies.
Your Questions Answered
1. What is the prep time for this chowder?
The preparation time is about 15 minutes, and cooking takes roughly 30 minutes, making this dish a quick option for a weekday dinner or an impressive meal for guests.
2. Can I substitute the scallops?
Absolutely! If scallops are unavailable, shrimp is a fantastic alternative. Just adjust cooking times accordingly, as shrimp cooks more quickly.
3. How do I know when the chowder is done?
The chowder is ready when the potatoes are fork-tender, and it has thickened slightly. The seafood should be heated through but not overcooked.
Enjoy crafting this delicious chowder, and embrace the rewards of cooking with fresh seafood!
